Location: 11693 U S 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 04/15/2024
Score: 96.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation;. Priority Foundation;Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. CDi education. No CFPM on duty with priority violations present.
1.0
2.
2-102.12 (A); Core; The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
22.
3-501.16 (A)(2) and (B); Priority; The walk was holding TCS foods at 47F. The air temperature of the unit was 45F. Tornados where in the unit to thaw and were holding at 47F. Remove all TCS foods and do not use for TCS foods until the unit is serviced/repaired and is able to hold all foods at 41F or below. Tornados were placed in the unit to thaw on 4/12 as it is unknown for how long this product was stored out of temperature control the product was discarded at inspection by the PIc. CDI
1.5
51.
5-205.15; Core;.employee handsink in the back kitchen area is clogged and draining very slowly . Unclog this handsink asap to maintain in good repair available for use for employee handwashing at all times. Do not use employee handsinks for any other purposes aside from employee handwashing. There should be no food remnants in the sink basin of any handsink. Work order had already been placed prior to arrival for inspection.
Location: 11693 U S 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 02/06/2023
Score: 96.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation;Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. CDi education.
1.0
2.
2-102.12 (A); Core;The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
24.
3-501.19; Priority; Hot dogs and tornados on the hot dog roller were holding at 104F. The roller is supposed to be on a time control policy with items being marked from removal from hot holding. No times had been recorded and the roller was set at 104f. Hot dogs must be reheated to 135F and then held at 135F or above or marked with time for disposal not to exceed 4 hours in accordance to the time control policy. CDI all items were discarded to trash at inspection as items had been placed on the roller at 8 am.
Location: 11693 U S 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 09/26/2022
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core;
The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
56.
6-202.11; Core;Replace missing light shields in the rear kitchen prep area.
Location: 11693 U S 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 10/14/2021
Score: 98
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Core; Demonstration of knowledge is satisfied one of 3 ways. 1)have certified food safety manager present at all times. 2)no priority violations on inspections, or 3) answer questions pertained to public health practices and principles applicable to the operation.
0.0
2.
2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection. Must have a food safety manager certified from an accredited program.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign. Keep in file. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download template for vomit and diarrhea clean up plan and keep in a file where all employees can access it and review as necessary. Education during inspection.
0.0
56.
6-202.11; Core; Lights in the rear prep area are missing shields. Replace lights shields where necessary.
1.0
General Comments
Good Food Temps. Go to johnstonnc.com/envhealth to download all forms or templates regarding 2017 FDA Food Code Adoption.
Location: 11693 U S 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 01/27/2020
Score: 95
#
Comments
Points
General Comments
The cash checking store has been removed from the building. Employee stated that the pizza cooking will take place in the empty space. Call Environmental Health when work is complete but before placing into operation.
Location: 11693 U S 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 11/01/2019
Score: 98.5
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 11693 U S 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 05/08/2019
Score: 99
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 11693 U S 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 11/14/2018
Score: 98.5
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 11693 U S 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 02/21/2018
Score: 97.5
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 11693 U S 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 01/06/2012
Score: 94
#
Comments
Points
10.
Do not store bottles or other food items in ice inside of ice machine. Reinstall chain on lid to hot dog roller so it cannot be opened all the way. This lid is important to keep the food safe so customers do not contaminate food product. Repair by 01/16/12.
1.5
11.
No sanitizer was mixed at begining of inspection. Mix 50-100ppm for chlorine. Make sure sanitizer spray bottles are properly labeled with contents. Clean inside of ice machine on a regular basis so mold/mildew does not form and build up. Correct by 01/16/12
3.0
15.
Foods must be quickly heated and reheated to proper temps. If cold foods are placed on hot dog rollers, they must be placed at rear of unit with a sign stating they are not ready for sale yet. Once foods are heated to proper temp, they can be moved to front of unit and sign removed to let the public know it is ok to eat the product.
1.5
49.
No documentation of approved training - no credit awarded.
Location: 11693 U S 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 07/21/2011
Score: 95.5
#
Comments
Points
11.
No sanitizer was mixed at begining of inspection. Mix 50-100ppm for chlorine. Make sure sanitizer spray bottles are properly labeled with contents. Clean inside of ice machine on a regular basis so mold/mildew does not form and build up.
1.5
19.
When chemicals are moved from original container, they must be put in a labeled container. A lot of chemicals look the same and must be properly labeled to prevent misuse!
1.5
21.
Hot water was only at 113 degrees. Must maintain 130 degrees at dishsink. Intent to suspend issued.
1.5
49.
No documentation of approved training - no credit awarded.
Location: 11693 U S 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 03/23/2011
Score: 97
#
Comments
Points
2.
Store all employee drinks in approved locations away from food or utensil areas.
1.5
11.
Keep sink drainboards cleaned and sanitized. Sanitizer was too strong. Dilute to 50-100 ppm chlorine. Use test kits to check strength. Sanitizer that is too strong may be unsafe for use in food areas. Recommend sanitizer bottle for rear kitchen and front customer self-service area.
1.5
49.
No documentation of approved training - no credit awarded.
Location: 11693 U S 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 11/04/2010
Score: 98
#
Comments
Points
11.
Sanitizer should be in an approved spray bottle or bucket with cloth so that it is convienient for use. Recommend one sanitizer for the rear kitchen, and one for the customer food service area. Use sanitizer on counters and all food contact surfaces and equipment. Make sure all spray bottles or buckets are labled. Use test kits to ensure strength of 50-100 ppm chlorine.
1.5
40.
Clean interiors of coolers where necessary.
0.0
47.
Use approved storage to keep items 6-12 inches off the floor.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 11693 U S 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 03/02/2010
Score: 96.5
#
Comments
Points
11.
Sanitizer should be in an approved spray bottle or bucket with cloth so that it is convienient for use. Recommend one sanitizer for the rear kitchen, and one for the customer food service area. Use sanitizer on counters and all food contact surfaces and equipment.
1.5
19.
Do not store straight bleach containers or heavy cleaners in utensil or food areas. This includes above the 3-compartment sink or its drainboards. Sanitizer that is mixed properly or dish detergent can be stored in these areas.
1.5
40.
Clean interior of microwave at customer food service area.
0.0
47.
Use approved storage to keep all items off the floor.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Good food temps; good improvement this inspection with keeping things tidy and organized.
Location: 11693 U S 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 07/28/2009
Score: 95.0
#
Comments
Points
15.
NOT APPLICABLE
0.0
17.
NOT OBSERVED
0.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
31.
NOT APPLICABLE
0.0
46.
GENERAL COMMENT Replace missing light shield.
0.0
47.
Tidy up back area; keep all storage off the floor
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION; REPEAT VIOLATION No sanitizer made up at the time of inspection. Sanitizer should be 50-100 ppm chlorine and available for use on food contact surfaces and equipment. Use test kits and change or make solutions regularly. Keep utensil sink drainboards cleaned and sanitized and free of storage.
3.0
13.
NOT OBSERVED
0.0
14.
NOT APPLICABLE
0.0
19.
Toxic chemicals stored on utensil sink. Store all chemicals in approved locations away from food, utensils and paper goods. Sanitizer at approved strength and dish soap are not considered chemicals.
1.5
20.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
27.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 11693 U S 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 02/11/2008
Score: 93.5
#
Comments
Points
11.
CLEAN INSIDE OF ICE MACHINE REGULARLY TO PREVENT BUILD UP. MIX SANITIZER PROPERLY. MUST BE 50-100 PPM FOR CHLORINE OR 200-300 PPM FORQUATS. LABEL BOTTLES. (CORRECTED)
2.5
12.
MUST HAVE QUAT TEST STRIPS IF USING QUAT SANITIZER.
1.5
31.
DO NOT STORE CHEMICALS OVER SANITIZE VAT OR CLEAN SITE DRAINBOARD. ALL CHEMICALS IN LABELED BOTTLES. (CORRECTED)
Location: 11693 U S 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 06/07/2007
Score: 84.0
#
Comments
Points
11.
CLENA INSIDE OF ICE MACHINE REGULARLY TO PREVENT GROWTH. KEEP SANITIZER PROPERLY MIXED AND AVAILABLE.
5.0
17.
CLEAN UNDER PROPERLY MIXED AND AVAILABLE.
1.0
2.
HOT DOGS 130-135 F, EGG ROLLS 130 F. ALL HOT FOODS MUST MAINTAIN 140 FOR ABOVE.
2.5
23.
KEEP DUMPSTERS CLOSED. CLEAN UP AROUND OUTSIDE OF DUMPSTERS.
2.0
3.
HOT DOG ROLLER MUST HAVE EFFECTIVE SNEEZE GUARD TO PROTECT FOOD. SHORTCHAIN CAN BE USED TO MAKE LID SO IT DOES NOT OPEN ALL THE WAY AND THISLID WILL PROTECT THE FOOD WHILE IN USE.
Location: 11693 U S 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 03/02/2007
Score: 91.5
#
Comments
Points
11.
CLEAN INSIDE OF ICE MACHINE. KEEP SANITIZER MIXED PROPERLY IN SPRAY BOTTLE OR BUCKETS AT ALL TIMES.
5.0
23.
KEEP ALL DUMPSTERS CLOSED AT ALL TIMES. CLEAN UP AROUND DUMPSTERS.
1.0
3.
HOT DOGS ON ROLLER MUST HAVE SNEEZE GUARD INSTALLED SO WHEN IT IS OPENED UP, FOOD IS NOT EXPOSED. OR SHORT CHAIN CAN BE INSTALLED TO LIDSO IT DOES NOT OPEN ALL THEY WAY UP SO THE LID IS EFFECTIVE AS SNEEZEGUARD.
Location: 11693 U S 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 10/19/2006
Score: 94.0
#
Comments
Points
11.
MIX SANITIZER 50-100 PPM FOR BLEACH WATER. MUST HAVE MIXED AND AVAILABLE AT ALL TIMES OF OPERATION (REPEAT). CLEAN INSIDE OF ICE MACHINE REGULARLY TO PREVENT GROWTH.
5.0
17.
CLEAN INSIDE COOLERS/FREEZERS AND IN CABINETS REGULARLY.
Location: 11693 U S 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 06/24/2004
Score: 84.0
#
Comments
Points
11.
MUST KEEP SANITIZER MIXED AND AVAILABLE. CLEAN INSIDE OF ICE MACHINE
5.0
12.
MUST HAVE SANITIZER TEST STRIPS TO CHECK SANITIZER STRENGTH. MIX CHLORINE 50-100 PPM AND QUATS 200-300 PPM.
3.0
23.
REPLACE BOTH DUMPSTERS. GET Y-HOSE FOR CAN WASH.
2.0
29.
REPLACE BLOWN LIGHT BULBS
0.5
3.
HOT DOGS AND CONDIMENTS MUST BE PROTECTED BY EFFECTIVE SNEEZE GUARD UNIT NOW WITH LIFT UP LID IS NOT EFFECTIVE WHEN OPENED. HOT DOG BUNS MUST BE WRAPPED SO CUSTOMERS DON'T HANDLE ONES THAT ARE NOT THEIRS
2.5
30.
CLEAN VENTS.
0.5
32.
ALL STORAGE OFF FLOORS.
1.0
5.
MUST HAVE METAL STEM THERMOMETER TO CHECK FOOD TEMPS. MUST READ 0 F - 220 F.
Location: 11693 U S 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 08/15/2003
Score: 91.0
#
Comments
Points
11.
ICE MACHINE UNDERNEATH GUARD @ SHOOT AREA NEEDS CLEANED; CLEAN DRAIN- BOARDS ON 3 COMP SINK. PROVIDE PROPERLY MIXED SANITIZER 200 PPM OF GREAT SOLUTION
2.5
17.
CLEAN SHELVING UNDER HOT DOG AREA; SHELF BROKE ON TABLE IN BACK ROOM
1.0
2.
HOT DOGS 115-128 F CHILI 117 F MUST BE HEATED TO 165 F & HELD @ 140 F.
2.5
21.
TOWELS @ HANDSINK BACKROOM; CLEAN MEN TOILETS & SINK MENS TOILET STOPPED UP LADIES TOILET SEATS STAINED.
Location: 11693 U S 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 07/09/2001
Score: 94.5
#
Comments
Points
11.
CLEAN ICE MACHINE & TOP OF ICE MACHINE.
2.5
15.
PROVIDE DRY RACK FOR UTENSILS NO ABSORBANT MATERIAL.
1.5
23.
DUMPSTER DOOR KEPT CLOSED. REPAIR LIDS & REMOVE STANDING WATER.
1.0
28.
CLEAN FLOOR UNDER FRONT COUNTER; CEILING TILE MISSING MENS ROOM; CAULK AROUND TOILET BASINS & WATER LINES INTO WALLS; RECAULK CORNERS OF MENS ROOM. WASH DOWN WALLS IN BATHROOMS.
Location: 11693 U S 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 07/18/2000
Score: 97.5
#
Comments
Points
3.
KEEP FOODS IN PROTECTED AREA, OUT OF CUSTOMER ZONE. MOVE ITEMS FROM COOLER OR PLACE LOCK ON COOLER. IF PLACING FOOD IN BACK, EVERYTHING IN THIS AREA MUST BE UP TO CODE.
